1 LB Cooked mini prawns.
1 1/2 Cup Chopped Shallots.
2 tbsp Chilli Powder.
1 tsp Turmeric Powder.
1 tsp Hing.
2 tbsp Lemon juice.
1 tsp Grounded Pepper.
Few Curry leaves.
3 tbs Coconut oil.
Salt to taste.
Marinate prawns with chilli pd, turmeric pd, hing, lemon juice, pepper and salt. Let it sit for half an hour.
In a kadai, add 3 tbs of oil and fry the shallots. Once its half cooked add the curry leaf and marinated prawns. Mix well under low flame to uniformly incorporate everything.
Fry nearly for 15 to 20 min till they are slighty crispy. At the time of removing from flame, drizzle extra coconut oil on the top.
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